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Article

Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model

1
Laboratoire PROTEE, EB2M, Université de Toulon, CS 60 584, 83 041 Toulon Cedex, Campus La Garde, France
2
UMR 1331 TOXALIM (Research Centre in Food Toxicology), Institut National de la Recherche Agronomique (INRA), Laboratory of Xenobiotic’s Cellular and Molecular Toxicology, 400 Route des Chappes, 06903 Sophia-Antipolis, France
3
Aix-Marseille Université, CNRS, CRMBM UMR 7339, F-13385 Marseille, France
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2015, 20(8), 14985-15002; https://doi.org/10.3390/molecules200814985
Received: 7 July 2015 / Revised: 7 August 2015 / Accepted: 11 August 2015 / Published: 17 August 2015
(This article belongs to the Section Natural Products Chemistry)
Tea is an interesting source of antioxidants capable of counteracting the oxidative stress implicated in liver diseases. We investigated the impact of antioxidant molecules provided by a mixture of teas’ leaves (green, oolong, pu-erh) after different infusion durations in the prevention of oxidative stress in isolated rat hepatocytes, by comparison with pure epigallocatechin-3-gallate (EGCG), the main representative of tea catechins. Dried aqueous tea extracts (ATE) obtained after 5, 15 and 30 min infusion time were characterized for total polyphenols (gallic acid equivalent), catechins, gallic acid and caffeine (HPLC-DAD/ESI-MS) contents, and for scavenging ability against 2,2-diphenyl-1-picrylhydrazyl free radical. Hepatoprotection was evaluated through hepatocyte viability tests using tert-butyl hydroperoxide as a stress inducer, (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, neutral red uptake, real-time cellular impedance) and mitochondrial function tests. We showed that a 5-min incubation time is sufficient for an optimal bioaccessibility of tea compounds with the highest antioxidative ability, which decreases for longer durations. A 4-h pretreatment of cells with ATE significantly prevented cell death by regulating reactive oxygen species production and maintaining mitochondrial integrity. Pure EGCG, at doses similar in ATE (5–12 µM), was inefficient, suggesting a plausible synergy of several water-soluble tea compounds to explain the ATE beneficial effects. View Full-Text
Keywords: Camellia sinensis; tea; polyphenols; bioaccessibility; antioxidant; EGCG; hepatocytes; ROS; mitochondrial membrane integrity Camellia sinensis; tea; polyphenols; bioaccessibility; antioxidant; EGCG; hepatocytes; ROS; mitochondrial membrane integrity
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MDPI and ACS Style

Braud, L.; Peyre, L.; De Sousa, G.; Armand, M.; Rahmani, R.; Maixent, J.-M. Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model. Molecules 2015, 20, 14985-15002. https://doi.org/10.3390/molecules200814985

AMA Style

Braud L, Peyre L, De Sousa G, Armand M, Rahmani R, Maixent J-M. Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model. Molecules. 2015; 20(8):14985-15002. https://doi.org/10.3390/molecules200814985

Chicago/Turabian Style

Braud, Laura, Ludovic Peyre, Georges De Sousa, Martine Armand, Roger Rahmani, and Jean-Michel Maixent. 2015. "Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model" Molecules 20, no. 8: 14985-15002. https://doi.org/10.3390/molecules200814985

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